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Vegan Carrot Cake – Have Your Cake and Eat it Too!
Do you love carrot cake as much as I do? I’d hop to the moon and back for a delicious slice of bunny cake. The only problem I used to have with traditional carrot cake was that I couldn’t hop back home after eating it, because of the heavy cream, eggs, and cream cheese frosting that made up half of the cake. Think saturated fat and cholesterol. Womp, womp.
Therein lies one of the biggest dietary problems of life for those who still consume dairy. To eat a big ole’ slice of carrot cake slathered with cream cheese frosting, and then feel like you have rocks in your shoes; or to not eat a big ole’ slice of carrot cake slathered with cream cheese frosting, so you won’t feel like you have rocks in your shoes? First world problems, I know. But come on, we’re talking about carrot cake!
I say EAT! Because, guess what? I’ve come up with a vegan hazelnut carrot cake recipe that will let you eat ALL a big slice of carrot cake, while still maintaining your ability to hop all over the place.
My secret weapons are the following ingredients:
I used coconut palm sugar and reduced the amount from 1 and 1/2 cups to 3/4 of a cup.
Applesauce replaces the egg and the hazelnut creamer replaces the heavy cream, and it adds a wonderful flavor.
Stone-ground flour replaces heavily refined white flour.
Cream cheese made out of nuts replaces the dairy.
Just a few tweaks turned a cake that was once full of cholesterol and saturated fat into one that is lighter and completely plant-based. It also provides protein, vitamins, and antioxidants, thanks to all of the nuts and carrots.
So how does it taste? Like a dream. The texture is dense and moist, just like the cake I used to make with dairy and eggs. The cinnamon, nutmeg, allspice, fresh ginger, and hazelnut creamer all marry into a lovely explosion of savory goodness. The chopped pecans and the sweet shredded carrots add a crunchy texture and more flavor. This is truly the kind of cake that will make you want one slice after another.
And let’s not forget the cashew cream cheese frosting. It gives the cake a tangy, creamy zing that helps make carrot cake, carrot cake. But it’s made from cashews and lemon juice, and other things that are awesome for you.
Are you excited to make this cake? Let’s do this!
Whisk the dry ingredients.
Shred the carrots.
Chop the pecans, or buy them chopped to save a step.
Mix the applesauce, vanilla, and sugar until well blended.
Add one quarter of the dry ingredients and a quarter of the hazelnut creamer from the container. Continue that process until you’ve added all of the flour and creamer.
Fold the carrots and the nuts into the batter.
Pour into the cake pans and bake.
Cool, frost, cut, and eat.
This cake is so good. It’s such a treat and it would be perfect for Easter. Because carrots. And bunnies.
To get the gorgeous texture and flavor that this vegan hazelnut carrot cake deserves, you need to use Silk Hazelnut Creamer.
The creamer is so rich and creamy, and it has a light nutty flavor, and, there’s not a hint of cholesterol, saturated fat, artificial colors or flavors in it. Winning! Of course I love it in my coffee when I’m craving something slightly sweet in the morning. That’s where the inspiration for this cake came from. As I was sipping on a hazelnut latte a few days ago, it dawned on me that the creamer would be an excellent addition to my carrot cake recipe. And boy, was I right.
What’s your favorite kind of cake?
Are you ready for spring?
MORE VEGANOSITY CAKES
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